Mark had a chicken salad while Sarah had steak from a local restaurant where the

Question

Mark had a chicken salad while Sarah had steak from a local restaurant where they work. The following day, Mark called in saying he was not feeling well. His symptoms included abdominal pain and diarrhea. He suspects a foodborne disease.

What are foodborne diseases? Identify TWO microbes that cause foodbornediseases. Discuss how they cause diseases and the associated symptoms that also impact the digestive system. Since preventing contamination of the food will prevent occurrence of the two diseases, what strategies can be used to prevent contamination on the commercial and individual levels?

Reminder: Show critical thinking. Support your opinions with scientific evidence (in initial response and response to your classmates). Provide citations for the information you discuss.

Explanation / Answer

Food borne diseases results from the contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms etc.,

Clostridium botulinum

Transmission: bacteria produce a toxin that causes illness. Improperly canned foods, garlic in oil, and vacuum-packaged and tightly wrapped food.

Symptoms: toxin affects the nervous system. Symptoms usually appear within 18 to 36 hours, but can sometimes appear within as few as 4 hours or as many as 8 days after eating; double vision, droopy eyelids, trouble speaking and swallowing, and difficulty breathing. Fatal in 3 to 10 days if not treated.

Escherichia coli O157:H7

Transmission: contaminated water, raw milk, raw or rare ground beef, unpasteurized apple juice or cider, uncooked fruits and vegetables; person-to-person.

Symptoms: diarrhea or bloody diarrhea, abdominal cramps, nausea, and malaise; can begin 2 to 5 days after food is eaten, lasting about 8 days. Some, especially the very young, have developed Hemolytic Uremic Syndrome (HUS) that causes acute kidney failure. A similar illness, thrombotic thrombocytopenic purpura (TTP), may occur in older adults.

Preventing contamination

Refrigerate and freeze necessary foods right away. Do use a meat thermometer to make sure your food is cooked thoroughly. Do wash your hands for at least 20 seconds with warm, soapy water before and after handling any raw meats, fruits and vegetables. Do wash utensils and disinfect surfaces before and after use.

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